Nigella Lawson has long been among the most realistic as well as the most readable of writers on food. Her description of a three-star dinner really is a good second best to actually eating it yourself. But equally she knows the inestimable value of a bacon sandwich on sliced white. This wonderful book combines both of these talents as she sets out on the ambitious task to impart no less than "the Pleasures and Principles of Good Food". The book is neatly divided into categories--cooking in advance, weekend lunch, low fat and so on--each with its own passionate and intelligent introductory essay. The recipes are straightforwardly presented and the occasional school-mistress tone--"you must keep your stock in the freezer", "I loathe the acrid dustiness of standard-issue sherry"--is always justified by its implication of an entirely proper seriousness and her endless common sense. But most of all Lawson is a greedy eater who knows about food and can write like an angel. "I hate the new-age voodoo about eating", she declares. "The notion that foods are either harmful or healing, that a good diet makes you a good person". Hurrah! How to Eat
is the perfect book for anyone who knows that food is more than fuel. --Nick Wroe
"Her prose is as nourishing as her recipes — it should please mere readers, serious cooks and happy omnivores."
"I love Nigella Lawson's writing and I love her recipes."
"One of the best and most influential of British food writers — bound to become a staple cookbook for a whole generation."
—Ruth Rogers, The River Cafe Cook Book
"Cerebral and scintillating advice — peppered with wit."
"A gloriously sensual wander through the possibilities of food. The recipes read more like seduction than instruction."